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Frequently Asked Questions
Q. What's the
best way to find the temperature inside the smoker?
A. There is a temperature gauge on the outside
of the door, but it is not always accurate. There fore I use a jam
thermometer available from any kitchen supply store - but of course
it must be stainless steel. However the outside temperature gauge
can be used once you know the inside temperature, and make allowances
and it stops you from opening the door too often.
Q. How to smoke on a windy day?
A. Move your smoker into a wind shade or put
something around the smoker at about 5 feet distance away from smoker
- not too close. Otherwise the wind will get into the firebox reducing
the consistency of the smoke and fire.
Q. How much does it cost to build your smoker?
A. I recommend galvanised metal or stainless
steel, but you don't need to buy this new. Left overs from the construction
of airconditioning ducting, or stainless steel panels from other appliances.
It is important that you build the smoker to the correct dimensions
though,in accordance with my plan.
Q. Can I smoke fish and chicken at the same time?
A. Yes provided as long as you go through the
drying process before hot smoking. This is because you can smoke fish
cold but you can't smoke chicken cold.
Q. Can I smoke bacon and sausages at the same time?
A. Yes - bacon is smoked over a period of 8
to 12 hours. Sausages don't need this length of time, but they both
smoke at the same temperature so it's no problem to smoke them together.
Q. How much skill is needed to build a smoker?
A. Once you have the panels cut you need to
be competent to use a pop rivet gun and there is some spot welding
putting the frame together. The steps are fully illustrated in drawings
and pictures.
Q. How many pounds of ribs or bacon can I put in the smoker at one
time?
A. If you trim them properly you can smoke 12
sides of bacon at 4 pounds each with no problem.
Make sure they don't touch each other though.
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